Peppery Beef Stir-fry (Printable Recipe)

# What You’ll Need:

→ For the Beef Marinade

01 - 1½ pounds flank steak, sliced into thin strips
02 - ½ teaspoon baking soda
03 - 2 tablespoons low sodium soy sauce
04 - 1 teaspoon sesame oil
05 - ½ teaspoon white pepper
06 - 1 tablespoon cornstarch

→ For the Sauce

07 - ¼ cup oyster sauce
08 - 1 teaspoon ground Sichuan peppercorn
09 - 2 teaspoons coarsely ground black pepper
10 - 3 tablespoons Shaoxing wine
11 - 2 tablespoons low sodium soy sauce
12 - 1 teaspoon dark soy sauce
13 - 1 teaspoon sugar
14 - 1 tablespoon cornstarch

→ For the Stir Fry

15 - ⅓ cup vegetable oil
16 - 3 cloves garlic, minced
17 - 2 medium onions, chopped into 1-inch chunks
18 - 1 large red bell pepper, diced into 1-inch pieces
19 - Extra sesame oil to finish (optional)

# Step-by-Step Directions:

01 - Mix all beef marinade components in a bowl (meat strips, baking soda, soy sauce, sesame oil, white pepper, and cornstarch). Stir thoroughly, wrap with plastic, and chill for 20 minutes.
02 - Combine all sauce ingredients in a small bowl (oyster sauce, Sichuan peppercorn, black pepper, Shaoxing wine, both types of soy sauce, sugar, and cornstarch). Put aside for later.
03 - Get your wok or big skillet hot with vegetable oil over high heat. Brown half the marinated beef for 2-3 minutes until golden. Move to a plate and cook the other half. Pour off extra oil, keeping about 2 tablespoons in the pan.
04 - Turn heat down to medium-high. Toss in minced garlic and cook for 30 seconds till it smells good. Add your onion and bell pepper chunks and stir-fry for roughly a minute.
05 - Toss the beef back into the wok with the black pepper sauce mix. Stir everything together until the sauce gets thick and coats everything nicely. If you want more flavor, add a splash of sesame oil.
06 - Dish it up right away with steamed rice.

# Additional Notes:

01 - The baking soda trick makes your beef super tender - don't leave it out
02 - You can swap beef for other proteins like chicken, pork, shrimp or even tofu
03 - Store leftover food in the fridge for up to 4 days or freeze for up to 3 months

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